![]() You can also use our winning mandoline, which works beautifully and quickly but is more expensive and somewhat more dangerous and takes more time to set up and clean up. Even if you lack expert knife skills, we have an easy, modified julienne technique for carrots using a chef’s knife. There are a few ways to produce julienne, and a specialty peeler is just one of them. In the test kitchen, we also use julienne cuts in recipes when steaming or baking vegetables with fish en papillote, in Japchae and Javaher Polo, and in the classic Thai green papaya salad called som tam. Vegetables and fruits cut this way-in long, slim, uniform, squared-off strips that resemble wooden matches-are perfect for slaws and salads, garnishes, and stir-fries as vegetable noodles or for making shoestring potatoes and hash browns. The julienne (aka matchstick) cut is a classic knife technique that chefs learn in culinary school. The only downside is that its julienne pieces sometimes remained lightly attached lengthwise and had to be gently pulled apart. It also made waffle- and wavy-style decorative cuts. It readily produced elegant, extra-long julienne that didn’t quite have edges that were as crisply squared as the OXO’s matchsticks, but this wasn't ultimately a detractor. ![]() We also highly recommend the Kiwi Pro Slice Peeler-made in a style that’s common in Thailand-for its sharp, wavy blades, as well as its sturdiness and comfortable grip. After we tested several models, our winner was the OXO Julienne Prep Y-Peeler, which met all our criteria: It quickly and smoothly cut crisp, neat, uniform matchsticks from a variety of produce with maximal ease and minimal waste. Julienne peelers are simple tools that can be used to cut rectangular strips called matchsticks from any firm vegetable or fruit, such as carrots, zucchini, cucumbers, squash, potatoes, daikon, papaya, beets, apples, and more.
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